a Spring-inspired salad . . . and a simple honey vinaigrette recipe

I made this vibrant Spring salad for our Annual Easter Family gathering a few weeks ago, and again for my husband's birthday dinner last weekend.

Like so many salads, it's light and fresh . . . and filled with Spring's best!

The base of this Spring-inspired salad is Butter Lettuce. Have you tried it before?

If not, then you should treat yourself. Butter lettuce has a slightly sweet, buttery flavor . . . and velvety soft and tender leaves. The leaves are cupped, which makes them great for holding salad toppings and dressing.

It costs a little more than most heads of lettuce do, approximately $2.25 per head, but well worth the price.

~ I'm so proud! . . . These pretty little heirlooms came from my garden! ~

I chose this leafy lettuce because of its flavor, texture, and gorgeous bright green color. It served as the perfect base for my variation of the perfect Spring salad . . . 

 fresh asparagus, shaved 

chopped walnuts

heirloom tomatoes

 medium-boiled eggs, sliced

green apple, thinly sliced

There's so much that I love about it . . . the buttery and velvety lettuce, creamy eggs, bright and sweet tomatoes and asparagus, tart green apple slices, and the tender crunch of walnuts.

I dressed it up with an amazing Spring-inspired Champagne Pear Vinaigrette with Gorgonzola.

Did you notice the beautiful play on colors? The vibrant eggs? They look like sunshine on a platter!
Medium-boiled eggs are much prettier and creamier than hard-boiled eggs . . . a delicious addition.

And there's nothing like homegrown tomatoes. I love adding a variety of shapes and colors, as they can help build the character of a salad.

I plan on serving this salad as a dinner entree through Spring and Summer by bulking it up with sliced avocado and grilled chicken. YUM!

Did you notice the black specks?

It's black salt! 

I sprinkle it on top of all my creamy salads, like egg, macaroni, and potato salad . . . as well green salads . . . for a pop of color, as well as a finishing salt.  

A sprinkling of salt can make a great salad over-the-top amazing. 

Most people don't think to season their salads . . . and I don't understand why not?

A sprinkling of salt and pepper can really brighten and elevate the flavors. Give it a try next time!

I hope you're enjoying Spring's best with your favorite lettuce, too!

Oh, one more tip! Serve your salad on a platter! You can see its beauty much better spread out on a large platter than you can in a bowl.

Happy Spring, friends!

a perfect dressing for a butter lettuce salad

honey vinaigrette

.     .     .     .     .     .

2 Tablespoons olive oil

1 Tablespoons white wine vinegar

1 small shallot, finely chopped (about 2 teaspoons)

2 teaspoons honey

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

.     .     .     .     .     .

In a small screw-top jar combine oil, vinegar, shallot, honey, cinnamon and salt.

Cover and shake well.

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blackberry & walnut salad

This salad can be summed up in just a few words . . .

    . . . a refreshing, sweet and savory salad. It's perfect for 

                                              Spring and Summer.

I served it alongside Roast Chicken Provencal and a fresh French baguette . . . and it was delicious.

It was such an easy meal to prepare . . . with a wonderful play on flavors!

Ingredients for Blackberry dressing

1 1/2 cups fresh (or frozen, thawed) blackberries

2 teaspoons minced shallots

1/4 teaspoon minced garlic

1 tablespoon honey

1/2 teaspoon Dijon mustard

2 tablespoons blackberry vinegar (or substitute raspberry or regular balsamic vinegar)

2 tablespoons balsamic vinegar

1/2 cup olive oil

Salt and freshly ground black pepper

Preparation

Combine 1/2 cup of the blackberries, the shallots, garlic, honey, mustard, and vinegars in a blender and process on high for 10 seconds. Stop and scrape down the sides before continuing. With the machine running, slowly drizzle the oil into the blender until the mixture is slightly thickened and smooth. Adjust the seasonings with salt and freshly ground black pepper, to taste. Strain the dressing through a fine-meshed sieve into a clean container. Set aside until ready to serve, or store in the refrigerator for up to 1 week. Makes about 1 cup.

 

Ingredients for Blackberry Salad

1 lb Baby Spinach Leaves, washed and fully dried

1/2 red onion, very thinly sliced

2 eggs, hard boiled and sliced

6 slices bacon, cooked and crumbled, reserve fat

1/4 cup walnuts, toasted and chopped *optional

1/4 cup fresh raspberries for garnish

1/4 cup fresh blackberries for garnish

Preparation

In a large bowl, gently toss spinach, onion, and egg together. Keep refrigerated while preparing dressing. In a small saucepan over medium heat, combine reserved bacon fat and Blackberry dressing. Heat through for 10 minutes. Pour hot dressing over spinach mixture. Garnish with walnuts and fresh berries. 

Serve immediately.

bon appetit!

For another amazing salad,

be sure and try this one!

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snap pea salad with mozzarella

  

I saw this Spring salad in the May issue of bon appetit, and fell in love with its beauty and simplicity.
                                   

 

Sweet, crisp snap peas pair wonderfully with peppery arugula, warm basil, and refreshing mint. 

And the creamy mozzarella . . . well, it adds just the right finishing flavor to this clean, fresh salad!

Black mint tastes best in this salad, which you can find in Spring and Summer at farmer's markets.

It's truly a beautiful salad with its leaves of varying shapes and textures, courtesy of the arugula, mint and basil . . . and the sweet peas add a stunning bright lime green to the mix; brightening the salad, as well as adding a subtle sweetness.

Eaten by itself, or with a roasted chicken . . . It's a salad that delivers Spring on a plate . . . as well as a wonderful pairing of flavors.

Light, fresh, and delightful! 

 

Ingredients
Recipe by chef April Bloomfield

8 ounces sugar snap peas, trimmed, strings removed

4 cups arugula, thick stems trimmed

1/4 cup fresh basil leaves plus more for serving

1/4 cup fresh mint leaves plus more for serving

3 tablespoons extra-virgin olive oil

2 tablespoons (or more) fresh lemon juice

Flaky sea salt (such as Maldon)

1 pound burrata or fresh buffalo mozzarella

Preparation

Cut pea pods in half lengthwise, leaving some peas on each side of pods. 

Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. 

Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.

Tear open balls of burrata (if using buffalo mozzarella, slice 1/2-inch thick) and arrange on a platter. Top with salad and more basil and mint.

bon appetit!

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